filleting trout for smoking - Colorado Fishing Forum

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Old 02-19-2017, 11:12 PM   #1 (permalink)
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Default filleting trout for smoking

when ya'll fillet your trout for smoking do you cut out the upper ribs (don't know their proper name) that come off with the fillet? or do you just smoke the fillet and then pick them out when done?

also, I've had very few trout big enough to fillet and sadly today's haul looks like I used the blender to do the job. Got one off nice and clean, others a mess. I find that the "flip" or second fillet is the hardest. any tricks to keep from overhandling/mauling that second one?
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Old 02-19-2017, 11:36 PM   #2 (permalink)
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I usually use the back of the knife and thumb to grab em and pull em out prior to cooking em. Works pretty well.


I do it that way. After doing enough small ones you get pretty proficient.
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Old 02-19-2017, 11:39 PM   #3 (permalink)
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sweet. thanks!
I plucked em out with the kitchen tweezers. not that many. gotta figure out what recipe I want to try this time - something new or something tried n true.
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Old 02-19-2017, 11:52 PM   #4 (permalink)
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keep watching. that guy makes it look so easy. I feel like I was using a spatula with my feet....
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Old 02-20-2017, 12:26 AM   #5 (permalink)
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Practice makes perfect, make sure your knife is sharp.
If you are dealing with tiny trout and smoking them just gut em and smoke em whole.
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Old 02-20-2017, 07:53 AM   #6 (permalink)
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Under 16" I leave whole
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Old 02-20-2017, 09:49 AM   #7 (permalink)
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This is what you want them to look like-

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Old 02-20-2017, 02:09 PM   #8 (permalink)
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Slayer what do you do with all of the belly meat?
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Old 02-20-2017, 02:12 PM   #9 (permalink)
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Quote:
Originally Posted by slayerfish View Post
This is what you want them to look like-



That is purdy
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Old 02-20-2017, 02:14 PM   #10 (permalink)
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Quote:
Originally Posted by Thenewguy76 View Post
Under 16" I leave whole

Yeah it's probably for the best that way... however if you can filet a 13 inch trout quite well when it comes time to slice up a 23 incher you beast that thing.
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